Pork Ribs (st Louis) Recipe

Make the rub

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne in a bowl. Whisk until evenly combined and no large clumps remain.

Prepare the ribs

Remove ribs from refrigerator and pat dry with paper towels. Using a small knife, lift and remove the membrane from the bone side: slide the knife under the membrane at one corner, loosen, then grab with a paper towel and pull it off. Trim any large excess fat or loose bits.

Apply binder and rub

Brush both sides of each rack with the yellow mustard (or rub a thin layer of oil) to help the rub adhere. Evenly coat both sides of the ribs with the prepared dry rub, pressing gently so the rub sticks. Cover and let rest in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.

Preheat smoker or oven

If smoking: preheat smoker to a steady 225°F (107°C) using wood of choice (hickory, apple, or cherry work well). If oven: preheat oven to 275°F (135°C) and prepare a large baking sheet with a wire rack or use a roasting pan.

Set up pan with liquid

Place ribs bone-side down on a rack. Combine apple cider and water and pour into the bottom of the smoker drip pan or the roasting pan (not over the ribs) to maintain moisture during cooking.

Low-and-slow cook

Place racks in the smoker or oven. Smoke or roast at 225°F–275°F (107°C–135°C). Total cook time will be about 3 to 4 hours depending on temperature and rack size. If cooking at 225°F, plan ~5 hours; at 275°F plan ~3–3.5 hours. The goal is tender ribs that bend and have meat that has pulled back 1/4–1/2 inch from the bone.

Optional spritzing

Every 45–60 minutes after the first hour, spritz the ribs with the apple juice + apple cider vinegar mixture using a spray bottle. Do this quickly to minimize heat loss; spritzing helps maintain surface moisture and can enhance flavor and bark formation.

Texas crutch (optional)

If ribs hit a stall or you want very tender results, at about 2–3 hours (when the exterior is nicely colored) wrap each rack tightly in foil (add a tablespoon of apple juice inside the foil for steam) and return to heat for 45–60 minutes. Then unwrap and place back on the smoker or in the oven for 20–30 minutes to firm the bark.

Sauce and rest

If using sauce, brush a thin, even layer of BBQ sauce on the meat side during the last 10–15 minutes of cooking; allow sauce to set but avoid heavy application for too long to prevent burning. When ribs reach desired tenderness (meat pulls back slightly and a probe meets little resistance), remove from heat and let rest on a cutting board, tented loosely with foil, for 10–15 minutes.

Slice and serve

Slice between bones into individual ribs using a sharp knife. Serve warm with extra sauce on the side and your preferred sides.